In this chicken salad recipe with grapes and pecans, pecans are a key component, so it’s best to take the time to make sure they’re expertly toasted. The easiest way to do this is in a dry frying pan over medium heat. Watch the pecans very closely as they will burn easily. As soon as they start to turn golden brown, remove them from the pan to avoid the nuts burning. Pecans bring a buttery flavor to this dish, offsetting the juicy sweetness of the grapes, but you could swap in a few different types of nuts. Toasted walnuts are another perfect choice in a salad and delicious alongside fruity and fresh flavors.
While the grapes bring sweetness to this salad, if you’d like to dial this up further, some chefs will mix in dried cranberries, which also add a beautiful color pop to the chicken mix.
If preferred, you can swap the mayonnaise in this recipe for Greek yogurt for a healthier option for the dressing. Or, blend a combination of the two to find your perfect balance. You don’t have to ice the onions, but it can help to reduce some of the bite and slightly unwanted tough texture in your salad.
Once you’ve enjoyed this salad, there are endless possibilities to play around with in other salad dishes. All you need to do is master the building blocks of the perfect salad and then you can swap in any number of ingredients across greens, nuts, cheeses, seafood, and meats.
Serving and Pairing Ideas
This homemade chicken salad with grapes and pecans can be enjoyed in a variety of ways. Try it in a classic lettuce wrap by spooning your chicken salad mix into a large lettuce leaf, for a crunchy, lighter lunchtime dish. Or spread it across toasted bread or crispy crackers for an easy lunch or afternoon snack.
If you’d like to serve this salad as a side dish, pair it with indulgent fries or with a cup of soup for dinner, for added heartiness.
Make-Ahead Tips
To save time when you’re making this salad, there are a few elements that should be made beforehand. First, the chicken should be pre-cooked and shredded to mix into this dish. You can poach or roast the chicken a day before enjoying this salad and store it in the fridge in an airtight container until you’re ready to add it to the mixing bowl. Or, even better, keep this recipe handy for when you have leftover chicken in your kitchen to use. The pecans can also be toasted before making the salad and will keep in the fridge for up to two weeks, so this is another key time-saving ingredient to prepare early.
